I’m kind of at a loss, and probably the best thing to say is simply the following:
Devil’s food cake.
2. Caramel glaze poured OVER the devil’s food cake. While it is still warm. After you have poked holes in it so that the caramel can soak deep into the warm cake.
3. Freshly whipped sweetened cream on the top of the cake.
4. Crushed Butterfinger bars sprinkled liberally over the cream topping. And I do mean liberally.
At this point you may need to breathe into a brown paper bag because of all the excitement. This recipe comes from a great new cookbook called SOUTHERN PLATE that holds a particular special place in my Southern husband’s heart, for obvious reasons. I think you’ll be able to see from this cover why he was very happy to see this particular book on the kitchen counter.
It’s full of all sorts of great stuff, but the desserts are what really caught my eye. Many of them call for packaged ingredients like cake mix, which is just fine with me because they are combined in various ways that make me need to breathe into a brown paper bag. As a matter of fact, this particular recipe called for using Cool Whip instead of homemade whipped cream, and I’m sure that would have worked out just fine. I happened to have some cream in my fridge that needed to be used, but I am certainly no stranger to the wonders of cooking with Cool Whip.
Luckily for me, my house was full of teenagers the weekend I made this cake, or there is an extremely good chance that I would have just sat down with the entire cake and a fork. You have been warned…
Recipe from SOUTHERN PLATE
- 1 box devil’s food cake mix
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce jar caramel topping
- 1 12 ounce container whipped topping (aka Cool Whip. Or make your own by whipping 1 cup heavy cream with 1/4 cup confectioner’s sugar and 1 teaspoon vanilla until soft peaks form.)
- 1–2 Butterfinger bars, crushed.
- Prepare the cake according to package directions. You can use either a 9×13 pan or a bundt pan. Immediately after removing the cake from the oven, poke several holes in it with a fork or a skewer. Mix the condensed milk with the caramel topping and spread over the entire cake.
- Cool cake completely, then spread the whipped topping over the top, and sprinkle the crushed Butterfinger over the topping.
- Stand back!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!